| Prep: 10 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 20g | 12g | 22g |
| sugars | fibre | protein | salt |
| 15g | 3g | 3g | 0.05g |
Why I Love This Recipe
From the moment I first created Long Pepper Infused Chocolate Truffles, I knew it was something special. As a Louisiana native with French ancestry, I’ve always been drawn to combining bold flavors with classic techniques. This recipe balances the intense richness of dark chocolate with the exotic warmth of long pepper, creating truffles that are both luxurious and intriguing.
A Symphony of Flavors
These truffles are quite unique with the infusion of long pepper. Not only does long pepper add a wonderful spiciness, but it also boasts an array of health benefits. Known for its antioxidant and anti-inflammatory properties, long pepper elevates these truffles from just another sweet treat to a more mindful indulgence. The addition of finely chopped dried fruits like apricots, cherries, or figs also enriches the flavor profile, making each bite a delightful surprise.
Pairing and Presentation
Long Pepper Infused Chocolate Truffles are remarkably versatile and pair well with other desserts like beignets or éclairs, both staples in my culinary repertoire. If you’re hosting a dinner party, these truffles serve as a sophisticated finale, especially when presented alongside a cheese platter or paired with a full-bodied red wine.
Whether you’re a seasoned chocolate connoisseur or someone who simply enjoys experimenting with bold new flavors, these truffles are a must-try. For those interested in exploring the world of gourmet truffle-making further, similar recipes like [A Classic French Chocolate Truffle](https://example.com/classic-french-chocolate-truffle-recipe) or [Peppercorn Dark Chocolate Bark](https://example.com/peppercorn-chocolate-bark-recipe) might be right up your alley.
Every piece of these Long Pepper Infused Chocolate Truffles tells a story—and not just a story of flavor, but one of heritage, innovation, and the joy of making something truly special in your own kitchen.
What You’ll Need
- 8 oz bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
- 1 tbsp long pepper, coarsely crushed
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup finely chopped dried fruits (such as apricots, cherries, or figs)
- 1/4 tsp vanilla extract
- Pinch of sea salt
Method
Step One
Place the finely chopped bittersweet chocolate in a heatproof bowl. Set aside.
Step Two
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be sure not to boil it.
Step Three
Add the coarsely crushed long pepper to the cream, remove from heat, cover, and let it steep for 10-15 minutes to infuse the cream with the pepper’s flavor.
Step Four
Strain the cream to remove the crushed pepper and pour the infused cream back into the saucepan. Reheat gently until it simmers again.
Step Five
Pour the hot, infused cream over the chopped chocolate. Let it sit for a few minutes to allow the chocolate to melt.
Step Six
Add the unsalted butter, vanilla extract, and a pinch of sea salt to the melted chocolate and cream mixture. Stir gently until smooth and well combined.
Step Seven
Fold in the finely chopped dried fruits. Cover the mixture with plastic wrap and refrigerate for about 1-2 hours, or until firm enough to shape.
Step Eight
Once the chocolate mixture is firm, use a small melon baller or spoon to scoop out small portions and roll them into balls with your hands.
Step Nine
In a shallow bowl, combine the powdered sugar and unsweetened cocoa powder. Roll each truffle in the mixture to coat evenly.
Step Ten
Place the finished truffles in an airtight container and refrigerate until ready to serve. Allow them to sit at room temperature for a few minutes before serving to bring out their full flavor.
